Lemon, Zucchini and Canadian Feta Tart
Lemon, Zucchini and Canadian Feta Tart
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 405 |
| pro | 9 g |
| total fat | 30 g |
| sat. fat | 6 g |
| carb | 26 g |
| dietary fibre | 2 g |
| sugar | 2 g |
| chol | 38 mg |
| sodium | 507 mg |
| potassium | 173 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 13 |
| vit A | 10 |
| vit C | 3 |
| folate | 16 |
- Preparation time: 10 mins. Total time: 40 mins.
This savoury tart makes a delicious appetizer, or serve it as an entr?with a side salad. Keep the puff pastry cold until ready to use to guarantee a flaky texture.
Ingredients
- 1 pkg (397 g) frozen puff pastry, thawed
- 1/2 cup basil pesto
- 1 large zucchini, thinly sliced
- 2 tsp olive oil
- 1 tsp grated lemon zest
- Pinch each salt and pepper
- 1/2 cup each crumbled Canadian Feta cheese and grated Canadian Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup loosely packed fresh basil leaves, thinly sliced
Preparation
On parchment paper, roll out pastry into 13- x 10-inch (33 x 25 cm) rectangle; transfer paper with pastry to baking sheet, folding edges over 1/2 inch (1 cm) to form border.
Spread pesto evenly to border. In bowl, toss together zucchini, oil, lemon zest, salt and pepper; slightly overlap zucchini on pesto. Sprinkle with Feta and Parmesan cheeses. Brush border with egg.
Bake in 400°F (200°C) oven until puffed and golden, 30 to 33 minutes. Let cool for 5 minutes. Top with basil. Cut into 8 portions.
Spread pesto evenly to border. In bowl, toss together zucchini, oil, lemon zest, salt and pepper; slightly overlap zucchini on pesto. Sprinkle with Feta and Parmesan cheeses. Brush border with egg.
Bake in 400°F (200°C) oven until puffed and golden, 30 to 33 minutes. Let cool for 5 minutes. Top with basil. Cut into 8 portions.
